A super simple and flavorful appetizer, these Blistered Shishito Peppers with Spiced Honey-Soy Polenta whips up in less than 10 minutes! Using quick-cooking polenta and flash-fried shishito peppers, this dish is finished off with a drizzle of honey mixed with soy sauce and several hearty dashes of hot chili oil, bringing a different flavor experience in each and every bite. Bring life to the dinner table with this side dish that’s meant to be shared and loved by all!
How To Make Blistered Shishito Peppers
- make sure your pan is nice and hot before adding the peppers. Cut a small slit in each pepper before adding to the pan, to prevent them from exploding and use a splatter guard if you have one, because they cook up in just 2-3 minutes and pop like crazy, so don’t leave them unattended.
- quick-cooking polenta allows you to get the consistency you like, and when done, stirring in some butter gives it a nice, smooth flavor.
- gently warming the honey makes it easier to whisk with the soy sauce, but it’s not necessary if you don’t mind it. The heat of the peppers and polenta will warm it up as well.
- if you don’t have any hot chili oil, you can whisk in some cayenne pepper to the honey mixture, starting with 1/8 teaspoon and adjusting the heat from there.
Blistered Shishito Peppers with Honey-Soy Polenta
- 1/2 cup 2% milk
- 1 cup chicken stock
- 1/2 cup quick-cooking polenta
- 2 tablespoons salted butter
- sea salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 8 oz shishito peppers
- Add the milk and chicken stock to a medium-sized pot and heat over medium-high until boiling. Whish in the polenta and reduce heat to a simmer, stirring frequently, until polenta is thickened and soft, about 3 minutes. Remove pot from heat and add the butter, seasoning with salt and pepper to taste.
- Whisk together honey, soy sauce, and hot chili oil until combined and set aside.
- Add olive oil to a large skillet and heat to medium-high. Pierce each shishito pepper once to allow heat and steam to escape the peppers. Once hot, add the shishito peppers in a single layer and cook until bottoms are charred, about 2-3 minutes. Remove from heat.
- To serve, spoon polenta into a bowl, then add the shishito peppers. Drizzle the peppers and polenta with the honey-soy sauce and enjoy!
- don't leave peppers unattended in the skillet as they cook very very quickly. You want them charred but not completely burnt.
- gently warming the honey makes it easier to whisk with the soy sauce and chili oil, but it's not necessary if you don't mind it. The heat of the peppers and polenta will warm it up as well.
- if you don't have any hot chili oil, you can whisk in some cayenne pepper to the honey mixture, starting with 1/8 teaspoon and adjusting the heat from there.